# Components:
→ Meatballs
01 - 14 oz ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Sauce and Pasta
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 tsp dried Italian herbs
15 - ½ tsp sugar
16 - Salt and pepper, to taste
17 - 9 oz short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tbsp grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Method Steps:
01 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just incorporated. Form 16 to 18 small meatballs about 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove them from the skillet and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and diced bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring the mixture to a gentle simmer.
05 - Incorporate pasta and water or chicken broth, stirring to combine. Return browned meatballs to the skillet, nestling them into the sauce.
06 - Cover and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add a little more water if needed to maintain consistency.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook for an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil leaves. Serve immediately, directly from the skillet.
